Gavin’s philosophy on food is simple: "My aim as a chef is first and foremost about flavour, then we can get to work on the right balance of textures and cooking techniques. I am passionate about using the best suppliers whether a simple salad or a beautiful saddle of lamb."
Having completed his college training Gavin started his career for real when he secured his first job at the famous Wig and Mitre in Lincoln, virtually by accident: "I’d given a friend a lift to an interview at the Wig and Mitre and managed to get an interview myself. The head chef at the time was Paul Vidic who taught me so much – he was a real mentor".
In 1998, feeling it was time to move on, Gavin moved to the notable two Michelin Starred Winteringham Fields, and spent the next five years under the watchful eyes of the highly acclaimed Germain Schwab, working his way up to the position of Head Chef and developing his twin passions - fine food and great service.
Keen to head up his own kitchen Gavin then moved to Rish, in York where he gained 6/10 in the Good Food Guide, together with a commendation.
Gavin had been thinking of returning to his home town of Lincoln when, by coincidence, the prestigious Restaurant at the Jews’ House became vacant.
"Who wouldn’t jump at the chance of working in this beautiful building" says Gavin. "Admittedly the kitchen isn’t huge but what can you expect in a twelfth century house? What we lack in kitchen space is more than made up for in atmosphere!"
Gavin opened the Jews’ House Restaurant in August 2006 and stamped his style on the restaurant right from the start, finding inspiration not only from across the globe but also from very close to home, the building itself: "Shortly after opening I walked past the restaurant in bright sunshine and was struck by how the stones seemed to glow – this made me think of honeycomb and that was the start of one of my desserts."
Gavin continues to receive rave reviews and enthusiastic feedback from new and regular diners but takes nothing for granted, "With British produce evolving in many ways it’s important to get the combinations right and not over working a dish, I hope we succeed!"
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